Botulism is a serious and sometimes fatal illness caused by a toxin produced by the bacterium Clostridium botulinum. So it’s important to know what it is, how it occurs, the symptoms, etc., and how to prevent botulism.

The bacteria can be found in soil and water, and it can also be present on fresh produce and canned foods.. When the bacteria are in an oxygen-free environment, such as an infused oil, they can grow and produce the botulism toxin.

The botulism toxin can cause a variety of symptoms, including paralysis, difficulty breathing, and death. If you experience any of these symptoms after eating infused oil, it is important to seek medical attention immediately.

What Does Botulism Look, Taste or Smell Like?

Unfortunately, botulism is an odorless, tasteless toxin that can be found in foods that have been contaminated with the bacterium Clostridium botulinum. The toxin can cause botulism, a serious illness that can lead to paralysis and death.

If you are unsure whether a food is safe to eat, it is best to throw it out.

Possible Signs of Botulism Poisoning

Symptoms of botulism can start anywhere from 6 hours to 10 days after consuming contaminated food, and they can include:

• Blurred vision
• Drooling
• Double vision
• Difficulty swallowing
• Muscle weakness
• Slurred speech
• Stomach cramps
• Vomiting

If you experience any of these symptoms, it is important to seek medical attention immediately.

How Many Cases of Illness and Death from Botulism in the United States?

According to the Centers for Disease Control and Prevention (CDC), there were an average of 145 cases of botulism reported in the United States each year from 2011 to 2020. (Formerly cited as an average 110 in 2006). Of these cases, an average of 13 were fatal.^[1]https://oklahoma.gov/content/dam/ok/en/health/health2/documents/botulism.2007.pdf^[2]https://www.emergency.cdc.gov/agent/botulism/clinicians/epidemiology.asp

Further, the CDC states that the overall case fatality rate for botulism in the United States is about 3%. However, the case fatality rate can vary depending on the type of botulism. For example, the case fatality rate for foodborne botulism is about 7%, while the case fatality rate for infant botulism is about 0.5%.

In terms of the percentage of US deaths attributed to botulism, the number is very small. In 2020, there were 109 deaths from botulism in the United States. This represents about 0.02% of all deaths in the United States that year.^[3]https://www.cdc.gov/botulism/surveillance.html

It is important to note that botulism is a very rare disease. The CDC estimates that there are about 145 cases of botulism reported in the United States each year. This means that the chances of getting botulism are very slim. However, it is important to be aware of the risks and to take steps to prevent botulism.

According to the US government sites, of the approximate 145 cases of botulism reported in the US each year, the case fatality rate for botulism in the United States is about 3%.

Sources of Botulism

The most common type of botulism in the United States is foodborne botulism, which occurs when people eat food that has been contaminated with the botulism bacteria. Foodborne botulism can be caused by a variety of foods, including home-canned foods, improperly cooked meats, and vegetables, and honey.

Other types of botulism include infant botulism, which occurs when babies ingest the botulism bacteria through their gut, and wound botulism, which occurs when the botulism bacteria enters the body through a wound.

What Foods Are Most Susceptible to Botulism?

The foods that are most susceptible to botulism are those that are low in acid and/or water content as the Clostridium botulinum bacterium is not able to grow in acidic or high-water activity environments.

Examples of Foods that are Most Susceptible to Botulism (listed alphabetically)

• Damaged cans & broken seals of canned foods
• Fermented foods, such as
  • Fermented fish, such as surströmming and ceviche
  • meats, such as salami and chorizo
  • Fermented dairy products, such as cheese
• Home-canned foods^[4]https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html
• Honey, raw especially, but of concern only for infants up to 12 months
• Infant formula
• Meats, poultry, and fish that are undercooked
• Unpasteurized milk
• Vacuum-packed foods

We don’t know how most babies with infant botulism came into contact with C. botulinum spores, but we do know that these spores can be found in honey. Do not feed honey to children younger

CDC on Botulism^[5]https://www.cdc.gov/botulism/

Treatment for Botulism

There is no specific treatment for botulism, but it can be treated with antitoxin. The antitoxin helps to block the effects of the botulism toxin.^[6]https://www.cdc.gov/botulism/health-professional.html

If you think you may have botulism, it is important to seek medical attention immediately and it may even warrant a 911 call. Botulism is a serious illness, but it is treatable if it is caught early.

How to Prevent Botulism?

General Botulism Prevention Tips

• AVOID:
  • cross-contamination between raw and cooked foods.
  • Food that has been left out at room temperature for more than two hours
• HONEY HAZARDS: Do not give honey to children younger than 12 months.
• METAL UTENSILS: These can react with acidic foods and create a small amount of botulism toxin.
• NEEDLES: If you are injecting drugs, use clean needles and syringes.
• SANITIZE all surfaces and utensils that come into contact with food.
• STORAGE:
  • Refrigerate: Properly store food, such as keeping it refrigerated or frozen.
  • Seal: unsealed containers can allow botulism bacteria to enter food.
• WOUNDS: If you have a wound, keep it clean and covered.

If in Doubt, Don’t

If you’re not certain is a food is still good, best to sacrifice it for your safety. To practice the above list of practical tips will help you avoid waste or illness.

It would be wonderful to have a way to easily test food contamination and quality with simple home tests, and chances are that time will come. In the meantime, a safe rule of thumb is, if in doubt, don’t eat it.

When it comes to possible food contamination, if in doubt, don’t.

Food Related Botulism Prevention Tips

By following these safe food handling practices, you can reduce the risk of botulism poisoning from infused oils.

How Does Refrigeration Help Prevent Botulism?

Refrigeration does not change the fact that botulism grows in an oxygen-free environment. However, refrigeration does slow down the growth of the botulism bacteria. This is because the bacteria grow more slowly at colder temperatures.

At room temperature, the botulism bacteria can grow and produce toxin within a few hours. However, at refrigerated temperatures, it can take several days or even weeks for the bacteria to grow and produce toxin. This means that the risk of botulism poisoning is lower if food is refrigerated.

It is important to note that refrigeration does not completely eliminate the risk of botulism poisoning. The cold temperature will slow down the growth of the bacteria, but it will not completely stop it. If the oil is stored at room temperature, the bacteria will be able to grow and produce toxin more quickly.

Be Informed and Aware, but not Fearful

Most foods, if poorly packaged or stored could ostensibly get the botulism bacteria. However remember in reading this list, that the number of botulism cases in the US is still actually quite low. So while it’s important to know about, it’s not a common issue or danger lurking in every can your crack open.

We dove into this topic as we were researching for our article on making rosemary oil, which we enjoy year round on and in all kinds of foods, especially roasted vegetables.